Intelligent management system for healthy diet

Abstract

The invention discloses a healthy diet intelligent management system, which comprises an acquisition module used for acquiring basic data, body data and food material reserve data of a user, and a calculation module used for calculating basic metabolism of the user based on the basic data and the body data of the user; the recommendation module is used for regularly recommending daily nutrition indexes to the user and recommending a target diet of each meal every day to the user according to the basic metabolism and food material reserve data of the user; the target diet comprises a first diet suggestion and a second diet suggestion; the first diet suggestion package is used for recommending target food in the food material reserve data and the weight of each single food of the target food species according to the basic metabolism of the user and the nutrition required by the user; the second diet suggestion calculates the weight of each food of the target food species selected by the user according to the target food selected by the user from the food material reserve and the basic metabolism of the user, and takes the target food selected by the user and the weight as target diet recommendation.

Description

Technical Field

[0001] This application relates to the field of intelligent management systems for healthy eating, and in particular to a method for developing an intelligent management system for healthy eating. Background Technology

[0003] Currently, dietary management, particularly in terms of quantification and proportion, largely relies on nutritionists to create nutritional plans. These plans are primarily based on the principle of an exchange portion system, involving the creation of a menu, followed by consulting an exchange portion table to calculate the appropriate calorie intake. This process is cumbersome and often impractical. In real life, it's frequently impossible to adhere to the prescribed quantities, leading to nutritional and healthy eating failures. Summary of the Invention

[0004] Based on this, and in response to the aforementioned technical problems, a smart health diet management system is provided to address the issue that current dietary management often fails to meet prescribed quantities, leading to poor adherence and ultimately, nutritional and healthy eating failures.

[0005] This invention provides a smart management system for healthy eating, the system comprising:

[0006] The data collection module is used to collect users' basic data, physical data, and food reserve data, and store them in the database;

[0007] The calculation module, connected to the database, is used to calculate the user's basal metabolic rate based on the user's basic data and physical data; the user's basic data specifically refers to the user's daily workload.

[0008] The recommendation module, connected to both the calculation module and the database, is used to periodically recommend daily nutritional indicators and target diets for each meal of the day to the user based on the user's basal metabolic rate and food reserve data. The target diets include a first dietary suggestion and a second dietary suggestion. The first dietary suggestion package recommends target diets from the food reserve data and the weights of various foods within the target diet based on the user's basal metabolic rate and required nutrients. The second dietary suggestion calculates the weights of each food item selected by the user from the food reserve and the user's basal metabolic rate, and uses the selected target foods and their weights as the target diet recommendations.

[0009] Optionally, in the above scheme, the food reserve data includes three categories: staple food, side dish, and snacks. When recommending target diets, the proportions are adjusted according to the nutritional content of different foods and the user's daily nutritional indicators.

[0010] In the above scheme, it is further optional to use a 1:1 ratio when allocating staple food and side dishes. When allocating side dishes in detail, the ratio can be adjusted according to the nutritional content of different foods and the user's needs. When no staple food is selected, the required amount of staple food can be allocated to the side dish category in a 1:1 ratio.

[0011] In the above scheme, optionally, the connection to the database is used to calculate the user's basal metabolic rate based on the user's basic data and body data, specifically including: estimating the basal metabolic rate based on the Harris-Benedict equation or the Mifflin-StJeor equation, and then calculating the user's daily calorie requirement.

[0012] In the above scheme, optionally, the user's basic data and body data include: the user's height, weight, age, gender, and target weight.

[0013] In the above scheme, optionally, the system further includes: providing corresponding suggestions and supplementary foods in response to the user's input of choices and preferences, so as to ensure a balanced and diverse diet.

[0014] In the above scheme, optionally, the second dietary recommendation calculates the weight of each food item in the target food selected by the user based on the target food selected by the user from the food reserves and the user's basal metabolic rate. Specifically, it calculates the user's required target energy based on the user's basal metabolic rate, the target energy including sugar; and calculates the weight of the target food selected by the user by allocating the target energy in detail to the target food selected by the user.

[0015] In the above scheme, optionally, the system further includes: an input module: used for voice or text input of target food, enabling users to conveniently record their dietary information, and used to provide feedback on the amount of food consumed through voice broadcast or text prompts, and to provide real-time nutritional intake information.

[0016] The present invention has at least the following beneficial effects:

[0017] This invention, based on further analysis and research into existing technological problems, recognizes the issue of dietary management failing to meet prescribed quantities and adherence, leading to nutritional and healthy eating failures. This invention addresses this problem by employing a data collection module to gather user basic data, body data, and food reserve data, storing them in a database; a calculation module connected to the database to calculate the user's basal metabolic rate (BMR) based on the user's BMR and body data; and a recommendation module connected to both the calculation module and the database to periodically recommend daily nutritional indicators and target diets for each meal based on the user's BMR and food reserve data. The target diets include a first dietary suggestion and a second dietary suggestion. The first dietary suggestion package recommends target diets from the food reserve data, along with the weights of various foods within the target diet, based on the user's BMR and nutritional needs. The second dietary suggestion calculates the weights of each food item selected by the user from the food reserve and their BMR, and uses these selections and their weights as the target diet recommendations. The system provides personalized dietary plans based on the user's personal information and needs, ensuring the user ingests adequate nutrients to meet their physical and health goals. Nutritional Balance: By calculating and allocating the proportions of different nutrients, the system helps users achieve a balanced diet, avoiding excesses or deficiencies in any particular nutrient. Health Management: The diet management system tracks users' dietary data, helping them better manage their eating habits and prevent and manage chronic diseases such as obesity, hypertension, and diabetes. Ease of Use: Users can easily record their dietary information via voice or text input, eliminating the need for tedious calculations and food allocation. The system's user-friendly interface and real-time reminders also make it easy for users to manage their diet plans. Recipe Recommendations and Health Goal Tracking: The system's recipe recommendations and health goal tracking functions help users broaden their dietary choices, increase dietary diversity, and achieve their personal health goals.

[0018] This system scientifically sets and maintains a constant total calorie intake. Regardless of the target food chosen, it calculates the amount of the selected food based on the user's basal metabolic rate and recommends it to the user. This allows users to freely choose their dietary pattern, such as high-carb or low-carb, while still controlling total calorie intake. It maximizes healthy eating while allowing for realistic and flexible lifestyle choices. It also supports scientifically balanced diets or therapeutic dietary regimens. Attached Figure Description

[0019] Figure 1 This is a block diagram of the module architecture of a smart health and diet management system provided in one embodiment of the present invention. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0021] The intelligent health and diet management system provided in this application, such as Figure 1 As shown, the system includes:

[0022] The data collection module is used to collect users' basic data, physical data, and food reserve data, and store them in the database;

[0023] The calculation module, connected to the database, is used to calculate the user's basal metabolic rate based on the user's basic data and physical data; the user's basic data specifically refers to the user's daily workload.

[0024] The recommendation module, connected to both the calculation module and the database, is used to periodically recommend daily nutritional indicators and target diets for each meal of the day to the user based on the user's basal metabolic rate and food reserve data. The target diets include a first dietary suggestion and a second dietary suggestion. The first dietary suggestion package recommends target diets from the food reserve data and the weights of various foods within the target diet based on the user's basal metabolic rate and required nutrients. The second dietary suggestion calculates the weights of each food item selected by the user from the food reserve and the user's basal metabolic rate, and uses the selected target foods and their weights as the target diet recommendations.

[0025] In one embodiment, the second dietary recommendation calculates the weight of each food item in the target food selected by the user based on the target food chosen by the user from the food reserves and the user's basal metabolic rate. Specifically, it calculates the user's required target energy based on the user's basal metabolic rate, the target energy including carbohydrates; and calculates the weight of the target food selected by the user by allocating the target energy in detail to the target food selected by the user.

[0026] In this embodiment, each person's height, weight, and work level are different, and these will also vary at different times. Dietary patterns can be freely chosen, such as high-carb or low-carb, but total calorie intake can still be controlled. This maximizes the assurance of healthy eating while allowing for a more realistic and flexible approach. Simultaneously, a scientifically balanced or therapeutic diet can be implemented, increasing dietary therapy and management, regularly evaluating nutritional indicators, and self-adjusting nutritional dietary patterns to ensure long-term healthy eating.

[0027] In this embodiment, the food reserve data includes three categories: staple food, side dish, and snacks. When recommending a target diet, the proportions are adjusted according to the nutritional content of different foods and the user's daily nutritional indicators.

[0028] In this embodiment, it is reasonable to use a 1:1 ratio when allocating staple food and side dishes. When allocating side dishes in detail, the ratio is adjusted according to the nutritional content of different foods and the user's needs. When no staple food is selected, the required amount of staple food is allocated to the side dish category in a 1:1 ratio.

[0029] In this embodiment, the connection to the database is used to calculate the user's basal metabolic rate based on the user's basic data and body data. Specifically, this includes estimating the basal metabolic rate based on the Harris-Benedict equation or the Mifflin-St Jeor equation, and then calculating the user's daily calorie requirement.

[0030] In this embodiment, the user's basic data and body data include: the user's height, weight, age, gender, target weight, as well as various nutrients, daily physical examination indicators, and daily workload status, but not limited to calories.

[0031] In this embodiment, the system further includes: providing corresponding suggestions and supplementary foods in response to user input of choices and preferences, so as to ensure a balanced and diverse diet.

[0032] In this embodiment, the system further includes: an input module: used for voice or text input of target food, enabling users to conveniently record their dietary information, and providing feedback on the amount of food consumed through voice broadcast or text prompts, and providing real-time nutritional intake information.

[0033] In one embodiment, a diet management system is provided that uses computer software to perform nutritional calculations and food distribution to achieve a balanced and personalized dietary pattern.

[0034] First, calculating the total calorie requirement based on information such as the user's height, weight, and activity level is a crucial step. Nutrition-based scientific calculation methods, such as the Harris-Benedict equation or the Mifflin-StJeor equation, can be used to estimate the basal metabolic rate (BMR) and then calculate the daily calorie requirement. In addition, the system considers factors such as the user's age, gender, and target weight to more accurately calculate the daily calorie requirement.

[0035] Secondly, it is crucial to distribute calories across different nutrient ratios according to nutritional requirements. The proportions of carbohydrates, protein, and fat should be adjusted within this range based on the user's individual needs. Furthermore, it is advisable to consider adding other essential nutrients, such as fiber, vitamins, and minerals, to provide more comprehensive nutrition.

[0036] Regarding food classification and distribution, there are three categories: staple foods, side dishes, and snacks. A 1:1 ratio is reasonable when allocating staple foods and side dishes. However, when further distributing side dishes, the ratio can be adjusted based on the nutritional content of different foods and the user's needs. For example, in the fruit and vegetable category, foods rich in vitamins and minerals can be recommended; in the meat and egg category, different types of meat and eggs can be considered to provide a diverse range of protein sources.

[0037] Additionally, when no staple food is selected, the required amount of staple food is allocated to the side dish category in a 1:1 ratio. This is reasonable, but it may lead to deficiencies or excesses of certain nutrients. Therefore, it is recommended that the system provide corresponding suggestions and supplementary foods based on the user's choices and preferences to ensure a balanced and diverse diet.

[0038] Finally, regarding the function of recording food intake via voice or text, this is an excellent interactive method that allows users to easily record their dietary information. The system can provide feedback on the portion sizes of food consumed and offer real-time nutritional intake information through voice prompts or text suggestions.

[0039] User-friendly interface: Design an intuitive and easy-to-use user interface that allows users to easily record and view their dietary information. Use clear graphics and symbols to represent different food categories, as well as the content and distribution of various nutrients.

[0040] This embodiment also includes recipe recommendations: providing users with healthy and diverse recipe recommendations to meet their individual needs and preferences. This can be achieved through algorithms that match users' nutritional needs and taste preferences, while also taking into account user limitations such as allergies or dietary preferences.

[0041] This embodiment also includes real-time feedback and reminders: providing users with real-time nutritional intake feedback and reminders. For example, after a user enters the food they have eaten, the system can immediately display the amount of food distributed and its impact on total nutritional intake, so that the user can adjust their diet plan in a timely manner.

[0042] This embodiment also includes data analysis and personalized suggestions: based on the user's dietary data, data analysis is performed and personalized suggestions are provided. The system can identify the user's eating habits, areas for improvement, and potential shortcomings, thereby providing targeted suggestions and improvement plans.

[0043] This embodiment also includes health goal tracking: allowing users to set and track personal health goals, such as weight loss, muscle gain, or blood sugar regulation. The system can automatically adjust diet planning and allocation based on the user's goals to help them achieve them.

[0044] This embodiment also includes educational information: providing users with nutrition education information to help them understand the functions, importance, and recommended intake of various nutrients. This helps improve users' awareness of healthy eating and cultivate good eating habits.

[0045] This embodiment also includes social interaction: adding social features that allow users to share dietary experiences, healthy recipes, and achievements with other users. This can increase user engagement and motivation, as well as strengthen support and mutual assistance among users.

[0046] This embodiment also includes activity tracking: integrating activity tracking with the diet management system allows users to record and track their exercise. This provides more comprehensive health management and helps users achieve overall goals such as physical health and weight control.

[0047] This embodiment also includes a nutritional supplement guide: providing information and guidance on common nutritional supplements to help users understand when and how to use these supplements to meet their nutritional needs.

[0048] This embodiment also includes dietary log analysis: using machine learning and data analysis techniques, the user's dietary log is analyzed in depth to identify the user's eating habits, preferences and potential problems, and corresponding suggestions and improvement plans are provided.

[0049] This embodiment also includes mobile application development: developing mobile applications for smartphones that allow users to record dietary information, receive advice, and interact online anytime, anywhere. This helps improve user convenience and user experience.

[0050] This embodiment also includes continuous optimization and updates: constantly collecting user feedback and data to improve the system's algorithms and functions to adapt to user needs and changes. Regularly updating and providing new features to maintain user interest and engagement.

[0051] This embodiment scientifically sets and maintains a constant total calorie intake. Regardless of the target food chosen, it calculates the amount of the selected food based on the user's basal metabolic rate and recommends it to the user. This allows users to freely choose their dietary pattern, such as high-carb or low-carb, while still controlling total calorie intake. It maximizes healthy eating while allowing for realistic and flexible lifestyle choices. It also enables scientifically balanced or therapeutic dietary regimens.

[0052] This system provides personalized dietary plans based on the user's personal information and needs, ensuring that the user ingests adequate nutrients to meet their physical and health goals. Nutritional Balance: By calculating and allocating the proportions of different nutrients, the system helps users achieve a balanced diet, avoiding excesses or deficiencies in any particular nutrient. Health Management: The dietary management system tracks the user's dietary data, helping them better manage their eating habits and prevent and manage chronic diseases such as obesity, hypertension, and diabetes. Convenience and Ease of Use: Users can easily record their dietary information through voice or text input, eliminating the need for tedious calculations and food allocation. The system's user-friendly interface and real-time reminder function also enable users to easily manage their dietary plans. Recipe Recommendations and Health Goal Tracking: The system's recipe recommendations and health goal tracking functions help users broaden their dietary choices, increase dietary diversity, and achieve their personal health goals.

[0053] In one embodiment, this dietary management system uses computer software to calculate the total calorie requirement based on scientific nutritional calculations (using factors such as height, weight, and work activity). Then, it distributes food quantities (staple foods and side dishes) according to the optimal nutrient ratios required by nutrition (50%-65% carbohydrates, 15%-20% protein, and 20%-30% fat). Food categories include: staple foods, side dishes, and snacks. Staple foods refer to whole grains (foods primarily composed of carbohydrates). Side dishes are further categorized as: broadly: meat and vegetables; subcategories: fruits and vegetables, meat and eggs, soy and dairy products, and oils. Snacks refer to all foods other than staple and side dishes, or foods not eaten during regular meals. The system allocates staple and side dishes in a 1:1 ratio based on required calorie intake. For side dishes, the ratio is roughly 1:5 between vegetables and meat (minus 25% of the required amount); for more specific side dishes, the ratio is 1:3:2:2 between fruits and vegetables, meat and eggs, soy milk, and oils. If no staple food is selected, its required amount is allocated to the side dish category in a 1:1 ratio. If no side dish category is selected, its required amount is allocated to the selected category in a 1:1 ratio, and so on. If there are two or more foods in the same category, the required amount for each category is allocated in a 1:1 ratio, and so on. This system maximizes calorie balance while achieving a flexible and realistic dietary pattern that is balanced, high-carb, low-carb, high-fat, low-fat, and high-protein. Users can also input their food intake via voice or text, and the system will then provide the food quantities in both voice and text format.

[0054] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0055] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A smart management system for healthy eating, characterized in that, The system includes: The data collection module is used to collect users' basic data, physical data, and food reserve data, and store them in the database; The calculation module, connected to the database, is used to calculate the user's basal metabolic rate based on the user's basic data and physical data; the user's basic data specifically refers to the user's daily workload. The recommendation module, connected to both the calculation module and the database, is used to periodically recommend daily nutritional indicators and target diets for each meal of the day to the user based on the user's basal metabolic rate and food reserve data. The target diets include a first dietary suggestion and a second dietary suggestion. The first dietary suggestion package recommends target foods from the food reserve data and the weights of each individual food item within the target food category, based on the user's basal metabolic rate and required nutrients. The second dietary suggestion calculates the weights of each food item within the target food category selected by the user based on the target foods chosen from the food reserve and the user's basal metabolic rate, and uses the user's selected target foods and their weights as the target diet recommendations.

2. The system according to claim 1, characterized in that, The food reserve data includes three categories: staple food, side dish, and snacks. When recommending target diets, the proportions are adjusted according to the nutritional content of different foods and the user's daily nutritional indicators.

3. The system according to claim 2, characterized in that, When allocating staple food and side dishes, a 1:1 ratio is reasonable. When allocating side dishes in detail, the ratio should be adjusted according to the nutritional content of different foods and the user's needs. When no staple food is selected, the required amount of staple food should be allocated to the side dish category in a 1:1 ratio.

4. The system according to claim 1, characterized in that, The connection to the database is used to calculate the user's basal metabolic rate based on the user's basic data and body data. Specifically, this includes estimating the basal metabolic rate based on the Harris-Benedict equation or the Mifflin-St Jeor equation, and then calculating the user's daily calorie requirement.

5. The system according to claim 1, characterized in that, The user's basic data and body data include: the user's height, weight, age, gender, and target weight.

6. The system according to claim 1, characterized in that, The system also includes providing corresponding suggestions and supplementary foods in response to user input of choices and preferences, in order to ensure a balanced and diverse diet.

7. The system according to claim 1, characterized in that, The second dietary recommendation is based on the target foods selected by the user from the food reserves and the user's basal metabolic rate. Specifically, it calculates the user's required target energy based on the user's basal metabolic rate, the target energy including carbohydrates; and calculates the weight of the target foods selected by the user by allocating the target energy in detail to the target foods selected by the user.

8. The system according to claim 1, characterized in that, The system also includes: an input module: used for voice or text input of target food, enabling users to easily record their dietary information, and providing feedback on the amount of food consumed through voice broadcast or text prompts, and providing real-time nutritional intake information.

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